Easiest Coconut Milk Recipe – Improved

This is the Easiest Homemade Coconut Milk Recipe around. No bags, no waste, and super frugal. For drinking, baking, and all your dairy-free needs. Paleo, primal, gluten free, allergy friendly, frugal, and low carb!

I’m all about DIY versions of kitchen staples like almond milk, homemade rice milk, powdered sugar substitute and dairy-free condensed milk.

Basically, if I can make it myself, I pretty likely will do it :).  Anyhow, it’s been awhile since I first posted my Homemade Coconut Milk Recipe.

It is, for sure, the easiest way to make coconut milk that you can find, but it did leave a little something to be desired.

Well, thanks to one of my super duper ingenius readers, I have a fabulous update for you!

Read on for the details :-).  You’ll be glad that you did.

We love coconut milk around here.

For me, my original Coconut Milk Recipe was just fine.

I mean, what can be easier than blending some dried unsweetened coconut with some plain water?

No need really to strain through a nut milk bag or strainer.

And really, this super busy mom really can’t deal with buying a whole coconut, splitting it open, and then blending and straining the contents.  Maybe once in awhile for a fun homeschool project, but not on a regular basis.

But if you read the comments on my original coconut milk recipe post, you will see that some readers weren’t thrilled with the final product being a little grainy.

For me, if I blend the mixture on high in my Vitamix for 3 minutes (of course, any high speed blender will do), I really found that the graininess wasn’t a big deal, but there was quite a bit of residue in the bottom of my jar in the fridge.

Since I’m so cheap frugal, I would just stir it up before serving and call it good.

And then I would just add more filtered water to the stuff at the bottom of the jar and use it in a recipe or make a smoothie out of it.

Sure, it’s not as “amazingly thick and creamy” as the expensive stuff in the stores, but then, when you are saving something like 90% off the price, I can deal with a little graininess, you know?

Well, one of my readers shared something this past month that made the “Easiest Coconut Milk Recipe” just a tad less easy but a whole lot better.

So I am sharing that with you today.

The result?

A much creamier coconut milk for you and yours.

One reader even shared with me that she was having troubles with her coconut milk separating out a bit in her morning coffee, but since she started using this method, it wasn’t doing that anymore and she was really thrilled.

Oh, and that neat straw in the photo is from a lovely company called Strawesome.  So nice to drink out of something that isn’t plastic that will likely leach BPA into your drink.

If you really want to make this smoother, you can strain it through a nut bag or cheesecloth. I don’t bother doing that.  When it gets thick I just add some more filtered water and stir it up. We’re pretty use to “not perfect” coconut milk now :).

How to Use Coconut Milk

- In recipes as a dairy free alternative, if you are dairy allergic, vegan, or just plain out of milk
– In a smoothie
Plain – my son LOVES coconut milk with some stevia extract or my Liquid Vanilla Stevia
– Make frozen coconut milk ice cubes and add them to your favorite drinks so they aren’t diluted by regular ice cubes.  This is great in coffee or tea.
Over hot or cold cereal (we love it over my Baked Oatmeal / Oatmeal Cake)

More Super Fast Whole Food Pantry Staples:

Powdered Egg Replacer (compare to Ener-G)
Powdered Sugar Substitute
Easiest Almond Milk Ever
Homemade Rice Milk
Homemade Nut or Seed Butter
Homemade Coconut Butter
Homemade Taco Seasoning
Best Cinnamon Sugar

How do you use Coconut Milk?

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  1. I have tried straining it, and leaving it as is, and for me they both leave something to be desired. Wondering if anyone has tried grinding the shredded coconut into coconut butter and blending that with water instead? I’ll be trying it this way next, and hoping it results in the kind of creamy coconut milk I’m looking for!

  2. I made a delicious batch of coconut milk last night and put it in the fridge (I strained it through cheesecloth and it was very creamy, just like I like it!). This morning I took it out of the fridge to use it and there’s a 3/4″ thick layer of coconut oil on top… is that supposed to happen?? Do I just remove the solidified oil and use it for cooking? Or ?? Other recipes I found online mentioned that it will separate and to shake it before using and it’s good to go, but this is *solid* oil… I know coconut oil doesn’t become liquid unless you heat it and I don’t want warm coconut milk in this instance…??